Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

Heat the oil in a large, wide pan with a lid, add the chicken, then fry quickly until lightly coloured. Add the onion and ginger, then fry for a further 2 mins.

Add 150ml water, the saffron, honey and carrots, season, then stir well. Bring to the boil, cover tightly, then simmer for 30 mins until the chicken is tender. Uncover and increase the heat for about 5 mins to reduce the sauce a little. Sprinkle with parsley and serve with lemon wedges for squeezing over.

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Comments, questions and tips

We all enjoyed this. I added a little cumin and some chilli to give it a kick, I also used chicken stock instead of water. We ate it with couscous flavoured with vegetable stock, a little cinnamon and turmeric, and topped with finely sliced shallots fried with a smidgeon salt and sugar. Delicious!

alibridger

22nd Jun, 2013

Have just made this for dinner and wasn't very impressed. The recipie struck me as a bit simply and the ingredients it asks for means it is very bland. I ended up adding chicken stock, tomato purée and Harissa to give it some flavour.

mindymoo62

25th Apr, 2013

4.05

I made this for supper tonight. After reading a few comments I added chicken stock instead of water to give it a good flavour.also plenty of black pepper and a little salt. I also added the saffron, which was lovely and used less honey than stated. I did not have any parsley so I chopped some fresh coriander and threw that in, along with a squeeze of lime. Overall lovely flavour. I popped mine in the oven. Very easy to make and tasty. Would make again sooo easy. Yum yum!

fizzh89

11th Mar, 2013

Did this for the first time last week, then again when mum and dad came over for Mothering Sunday, it went down really well both times.
Quick and easy to prepare, the chicken is really tender. I think when I do it again, I'll use a bit more turmeric, ' a pinch' is a bit of a vague quantity!
I can see this being a firm favourite, not only for taste but also ease of preparation.

sarahl386

3rd Mar, 2013

3.05

Very bland and thought the sauce was quite watery. Won't be making again.

pratyusha1999

10th Feb, 2013

1.05

One of the worst Morrocan dishes I have ever tasted, doesnt even feel like I am tasting Morrocan, more like a tasteless, lacking spices dish.

nellshakey

7th Feb, 2013

4.05

Tried this whilst entertaining one night and it was great, everything was sooo well cooked! Didn't have fresh parsley but still great, first time cooking with a proper tagine! Well recommended!

alexandrareah

16th Jan, 2013

I have followed the recipe and find this horrible, really really sweet.

joshstokes1

15th Nov, 2012

5.05

LUSH. Really hearty, dead easy to make, made a brilliant leftover lunch the next day too! Used 150ml of Veg Stock rather than water, and 2tbl spoons of tomato puree just to thicken the sauce up a little.

bowdenei

10th Oct, 2012

5.05

At first I was disappointed with the recipe considering it was under the 80 best ever recipes.... Then I added coriander instead of parsley (as that was what I had). I squeezed in some lemon juice as someone had suggested and all of a sudden it lifted all the flavours!!! I did add a pinch of both turmeric and saffron and also made alongside it a quorn version for my veggie daughter. I served it with brown basmatic mixed with a little wild rice.

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